Place the duck in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the duck is tender.

Remove the duck from the pot and let it cool slightly. Shred the duck meat and set aside.

Strain the duck broth and discard the solids. Return the broth to the pot.

Add the fish sauce, sugar, and black pepper to the broth. Bring to a simmer.

Cook the rice noodles according to package directions. Drain and rinse with cold water.

Divide the noodles among bowls. Top with shredded duck and ladle the broth over the noodles.

Garnish with green onions and coriander. Serve with lime wedges.